Vegan Lentil Mushroom Stew Recipe

Introduction

This vegan lentil mushroom stew is a hearty and comforting dish perfect for any season. Packed with nutritious lentils, savory mushrooms, and flavorful vegetables, it’s easy to prepare and deeply satisfying. A wonderful plant-based meal that feels like a warm hug in a bowl.

Ingredients

• 1 cup dried green or brown lentils (rinsed)
• 8 oz cremini mushrooms (sliced)
• 1 large onion (diced)
• 3 cloves garlic (minced)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• 1 cup chopped kale or spinach
• 1 diced potato for extra heartiness
• A splash of red wine for depth of flavor

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until vegetables start to soften.
2. Step 2: Add minced garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms release their moisture and start to brown.
3. Step 3: Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to release the flavors.
4. Step 4: Add lentils, diced tomatoes, vegetable broth, bay leaf, diced potato, and a splash of red wine. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
5. Step 5: Season with salt and pepper to taste. If using, add chopped kale or spinach and cook for an additional 5 minutes.
6. Step 6: Remove bay leaf before serving. Garnish with fresh parsley if desired.

Tips & Variations

• For a creamier texture, stir in a splash of coconut milk or cashew cream at the end of cooking.
• Swap cremini mushrooms for shiitake or portobello for a richer flavor.
• Add a pinch of cayenne pepper if you like a little heat.
• Use fresh herbs like rosemary or oregano for a different aroma.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the consistency. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown?

Red lentils cook faster and tend to break down, resulting in a thicker stew. They work well if you prefer a creamier texture but adjust cooking time to about 15-20 minutes.

Is this stew gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free, making it a safe and delicious option for those avoiding gluten.

Vegan Lentil Mushroom Stew Recipe

---

★★★★★

4.7 from 150 reviews

• Author: Simon
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This hearty Vegan Lentil Mushroom Stew combines tender lentils, earthy cremini mushrooms, and a medley of vegetables simmered in a rich tomato and vegetable broth. Enhanced with smoked paprika, thyme, and a splash of red wine, this nutritious and comforting stew is perfect for a warming plant-based meal any time of year.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup dried green or brown lentils (rinsed)
• 8 oz cremini mushrooms (sliced)
• 1 large onion (diced)
• 3 cloves garlic (minced)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 1 diced potato
• 1 cup chopped kale or spinach

Liquids & Canned Goods

• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• A splash of red wine

Oils & Pastes

• 2 tbsp olive oil
• 1 tbsp tomato paste

Spices & Herbs

• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

---

Instructions

1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions, chopped carrots, and celery. Sauté these vegetables for about 5 minutes until they start to soften and become fragrant.
2. Add Mushrooms and Garlic: Stir in the minced garlic and sliced cremini mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and begin to brown slightly, enhancing their flavor.
3. Incorporate Spices and Tomato Paste: Add the tomato paste, dried thyme, and smoked paprika to the pot. Cook for 1 minute while stirring to fully release the aromas and deepen the flavor base.
4. Add Lentils, Liquids, and Bay Leaf: Pour in the rinsed lentils, canned diced tomatoes, vegetable broth, and a splash of red wine. Add the bay leaf as well. Bring the mixture to a boil, then reduce the heat to low, and let it simmer uncovered for 25-30 minutes until the lentils and vegetables, including the diced potato, are tender.
5. Season and Add Greens: Season the stew with salt and pepper according to your taste. If using kale or spinach, stir them in at this stage and cook for an additional 5 minutes until the greens are wilted and tender.
6. Finish and Serve: Remove the bay leaf from the stew. Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot for a delicious and nourishing meal.

Notes

• Rinse lentils thoroughly before cooking to remove any debris.
• If you prefer a thicker stew, mash some of the cooked lentils and potatoes with a spoon before serving.
• The splash of red wine adds depth to the flavor but can be omitted or substituted with additional vegetable broth.
• Feel free to swap kale for spinach or other leafy greens based on preference or availability.
• Leftovers can be refrigerated for up to 4 days or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Vegan

Keywords: Vegan lentil stew, mushroom stew, vegan dinner, plant-based stew, lentil mushroom recipe, healthy vegan meal